Chicken ravioli with bisque sauce

Ravioli are served with bisque sauce. It is made from crustacean shells. You can use the shells of boiled crayfish or regular shrimp. In my case, these were the shells of tiger prawns.

Ingredients

• For bisque sauce:
• Raw tiger prawn shells - 2 cups
• Onions - 40 g
• Celery root - 30 g
• Carrots - 40 g
• Garlic - 2 cloves
• Fresh thyme - 5 branches
• Tomato paste - 1 tbsp l.
• Cognac - 50 g
• Cream 33% - 30 g
• Butter
• Vegetable oil
• For the test:
• Flour - 100 g
• Water - 35 g
• Salt
• For filling:
• Chicken leg (boneless) - 50 g
• Leeks - 5 g
• Fresh parsley
• Butter - 7 g
• Salt
• Pepper
• Additionally for filing:
• Olive truffle oil
• Parmesan cheese

Directions

1. Let's start with bisque sauce. Pour vegetable oil into a saucepan with a thick bottom, heat over medium heat. Add randomly chopped onions, celery root, carrots, garlic. Fry until the color appears on the onion.
2. Pour in the shells of the shrimp. Add thyme sprigs.
3. When the shells turn pink, add the tomato paste, fry for a minute.
4. Add cognac and pour in 2 glasses of water. We boil for 10 minutes.
5. Strain and evaporate until 100 grams of sauce remains. The sauce will thicken noticeably.
6. Add salt, pepper, a slice of butter and pastry cream.
7. That's it, the sauce is ready. Bisque sauce (no cream) can be frozen.
8. For the ravioli, prepare the usual dumplings dough. Knead, let sit for a few hours. Knead again and leave to rest again.
9. We roll out the dough into a thin layer (I did this using a dough rolling machine). Cut out the mugs with a glass, lay out the filling made from minced chicken with leeks and herbs. We fasten the edges, wrap it in a pigtail. Cook the ravioli (I cooked for 3 minutes).
10. Pour the prepared bisque sauce into a deep plate, put the ready-made ravioli on it, sprinkle them with a small amount of olive truffle oil and sprinkle with grated Parmesan.
11. Bon Appetit!